Feast Meets West is a celebration of Asian culture through the lens of food. We are a platform for socializing the diversity of the Asian experience, sharing the history of iconic dishes to the underrepresented foods, and amplifying the voices of the passionate people in the world of Asian food.

The East Village, or should we call it “Chinatown North,” is now flush with Chinese restaurants dedicated to changing the perception of Chinese food in NYC.

To talk about this development is Eric Sze of 886, who is bringing Taiwanese street food culture to New York in a refined way, and Chao Wang and Dong Lu of Hunan Slurp, who are featuring artistically presented Hunan rice noodles and dishes in their contemporary eatery.

It’s only right that we end the season strong with a conversation about one of our favorite foods of all time—the famous xiao long bao (XLB), aka soup dumplings. We chat with Sean Tang, managing partner for Pinch Chinese, known for serving some of the best soup dumplings in NYC.

We’re talking about Taiwan’s beef noodle soup in this episode. Richard Ho joins us in the studio and tells us about perfecting the beef noodle soup at his shop Ho Foods. Tune in to learn more about Taiwanese food in America and why Rich compares this hearty noodle soup to NYC pizza!

We’re talking about a Chinese cuisine we’ve never covered before on Feast Meets West, and that’s Yunnan cuisine. Yunnan is best known for its “crossing the bridge noodles”, which is a soup based rice noodles dish. It’s also the signature dish at the new noodle shop “South of the Clouds” in Greenwich Village. Tune in to hear from Chef & Owner Liheng Geng.

It’s our 50th episode of the Feast Meets West podcast! We have a fun episode for you covering how the Korean BBQ experience can be elevated and unexpected, and how you can be more mindful and respectful of your meats.

We’re chatting with Simon Kim, owner of COTE, NYC’s first Korean steakhouse, and what Pete Wells of the NYTimes called “the best beef at any Korean BBQ in New York”.

In this episode, we are not just talking about Chinese food, but also the elevated dining experience you can find at a number of Chinese restaurants in recent years. We chat with founders Yiming Wang and Xian Zhang of Cafe China, China Blue, and Birds of a Feather, who are purposefully designing Chinese restaurants that become well known as much for its food as for its tastefully designed spaces.

#FMWAsianBreakfast is back in a big way this season. Last week we talked about Beijing’s jianbing, this week we’re onto Taiwanese breakfast! Chef Edward Huang of Zai Lai, a home-style Taiwanese concept in Columbus Circle’s Turnstyle Market, takes us through this iconic Taiwanese meal.

On this week’s episode, we talk about one of the oldest and most popular street food items in China–jianbing. It’s a crispy and savory crepe packed with delicious flavors, textures, and color.

Brian Goldberg, Founder of Mr. Bing, first fell in love with jianbing when he studied Chinese in Beijing in the late 90s; he bought jianbing everyday outside of his school from a nice lady who made them fresh on the back of a bicycle cart. Learn about this tasty treat and its journey to NYC.

Lynda shares her mother's take on the Northern Chinese street food–jianbing. This thin pancake is filled with various sauces and condiments and is a popular breakfast in many Chinese cities...but we think it's great any time of the day!

Kimbap is an iconic Korean dish made from cooked rice, and other ingredients that are rolled in a dried sheet of seaweed, cut up and served in bite-size pieces, or as our friends from Kimbap Lab call it–bibimbap in a roll.

Co-founder of Kimbap Lab, Sarah Lee, takes us through her experience with this dish, her mission at Kimbap Lab, introducing sauces to kimbap, making Korean food gluten-free, and more!

On this episode of the Feast Meets West podcast, we are talking about a beloved dish that will warm you up inside and out. Hotpot is one of the most popular and oldest dishes originating from China over a thousand year’s ago.

In the studio with us is Yu Li, Founder of Tang Hotpot, where he serves up an authentic yet upscale Sichuan hotpot experience.

In this episode of the Feast Meets West podcast, we’re talking about sesame noodles and the family that made it a staple in New York's culinary landscape, helped define Chinese cuisine in the city since the 1960s, and pioneered the craze for fiery Sichuanese.

Chef Chen Lieh Tang and James Tang–son and grandson to the legendary Shorty Tang–joined us in the studio to talk about the popular dish and the return of their restaurant Hwa Yuan on East Broadway.

Baijiu is the world’s most consumed liquor but is virtually unknown outside of China. Baijiu connoisseur, Shunan Teng of Tea Drunk, returns to the Feast Meets West podcast to talk about drinking baijiu, the different types, and how to appreciate this strong Chinese spirit.

Japanese izakayas are easy to love. They’re casual, fun places to drink, and have become synonymous with tasty and affordable food options.

In this episode of the Feast Meets West podcast, we talk about bringing izakaya culture to the west, and what that looks like at John McCarthy’s latest project, Oka. We also give special attention to pairing sake with food.